Do you ever buy a whole cooked rotisserie or fried chicken? If you don’t eat the whole bird in one sitting, it can be tiring eating the same leftovers for a few extra meals. This chicken tostada recipe is a great way to give your chicken leftovers a delicious second chance. You can also substitute the chicken with pulled pork and take it to the next level.
Ingredients
- Two large chicken breasts, cooked, and shredded
- Refried beans or cooked and seasoned black beans
- Pico de gallo
- Fresh queso blanco (Mexican cheese), shredded
- Shredded lettuce
- One avocado, sliced
- Corn tortillas (you can also buy tostada shells and skip a step)
- 1/4 cup vegetable oil
Preparation
Preheat oven to 400º F. Line a large cookie sheet with parchment paper or aluminum foil. Brush each side of the corn tortillas with the vegetable oil. Bake for 5 minutes, then flip the tortillas and bake for another 2 – 3 minutes. Meanwhile, heat the beans over medium heat. If your cooked chicken is a bit dry, you can always add some water or chicken broth as you heat it up.
Once the tortillas are ready, it is time to assemble the tostadas. I like to use the following order: tortilla, refried beans, lettuce, pico de gallo, avocado, and shredded cheese. Eating these can be a bit messy, but they are so good!!
